Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Ingredients

• 6 ounces fontina divided grated
• 3 teaspoons marjoram divided
• 1 pound chanterelles wild assorted stemmed cut into 1/3-inch-thick slices ( 10 cups) (such as small portobello, oyster, chanterelle, and shiitake)
• 2 tablespoons olive oil 
• 2 large bell pepper red cut lengthwise into 1/3-inch-thick strips ( 4 cups)
• 6 cups onion red halved lengthwise
• 1 pound rigatoni 

Equipment

• bowl
• frying pan
• pot

Directions

1. Heat oil in heavy large pot over high heat.
2. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high.
3. Add mushrooms and sauté until wilted, about 3 minutes.
4. Add peppers and sauté until just soft, about 5 minutes longer.
5. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
6. Drain, reserving 1 cup cooking liquid.
7. Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits.
8. Add drained pasta to sauce and toss to coat.
9. Add 1 cup cheese; stir until melted.
10. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.